Mirin

Not sure how to use mirin? Once you learn what it does, you’ll feel confident using it in Japanese cooking! Discover its uses, different types, and easy recipes to get started.

Missing Japanese ingredients? Try these easy substitutes!

What Is Mirin?

Mirin (味醂) is a type of sweet rice wine and also a traditional Japanese seasoning made from glutinous rice and rice koji. Known for its natural sweetness derived from rice, mirin is a key ingredient in Japanese cooking. It adds both sweetness and umami, and is often used alongside soy sauce and sake in dishes like simmered foods, teriyaki, and noodle soups.

What Is Mirin Used For?

Mirin is used to enhance the overall flavor of a dish. Here’s why it’s such a valuable ingredient:

Prevents ingredients from falling apart while simmering
Helps the flavors soak in better
Adds a smooth, delicate sweetness
Enhances richness and umami

Types of Mirin

There are three types of mirin used in Japanese cooking:

Hon Mirin: Traditional mirin made from glutinous rice, then aged for 30 days to a few years. It has a deep, rich flavor and contains about 14% alcohol. Because it’s classified as an alcoholic beverage, Hon Mirin is usually more expensive than other types.
Mirin-Style Seasoning (Sweeter Type): A non-alcoholic substitute made with sweet syrup to mimic the taste of mirin. Contains less than 1% alcohol and is more affordable and widely available.
Mirin-Style Seasoning (Salted Type): This version contains about 10% alcohol, similar to hon mirin, but salt is added.

💡 Not sure which one to choose?
I highly recommend Hon Mirin for authentic flavor!
How to find it? Check the ingredient list on the label. If it includes syrup, sugar, or salt, it’s most likely a mirin-style seasoning—not Hon Mirin.

Where to Buy

You can find mirin at:

Japanese grocery stores
Asian supermarkets
Online retailers like Amazon or specialty Japanese food shops

Japanese Mirin Brands

Here are some common and trusted Japanese brands:

💡 My personal recommendation is Mikawa Mirin!
It’s made using traditional methods and aged for two years, with a natural sweetness similar to maple syrup. Just a small amount can instantly elevate the flavor of dishes like teriyaki!